Directions

Rinse garbanzo beans; drain. Place beans in a 3 1/2- or 4-quart slow cooker. Stir in the water, onion, 3 of the garlic cloves, and the salt. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours or until tender. Drain and rinse beans; cool. Discard solids. Reserve half of the cooked garbanzo beans for another use.*

For dressing, in a food processor combine the remaining garlic clove, avocado, yogurt, and vinegar. Cover and process until smooth. Add basil and chives. Cover and process with on/off pulses just until combined.

From the Test Kitchen

*Tip:

To freeze cooked garbanzo beans, scatter loosely in a baking pan and freeze until firm. Transfer to a resealable freezer bag. Seal and freeze for up to 3 months. (This method prevents them from sticking together and makes it easy to reach in and grab a handful or two when you need them.)